Determinación de actividad antioxidante y quelante de hidrolizados proteicos de espirulina (Arthrospira maxima) obtenidos por simulación de digestión gastrointestinal

Article English OPEN
Martínez-Palma, N.; Martínez-Ayala, A.; Dávila-Ortíz, G.;
(2015)
  • Publisher: UAM, Unidad Iztapalapa, División de Ciencias Básicas e Ingeniería
  • Subject: spirulina | actividad quelante | hidrolizados protéicos | chelating activity | protein hydrolysates | actividad antioxidante | antioxidant activity | espirulina

Spirulina is a cyanobacteria that has been used as food since ancient times, for example in Mexico it was consumed by the Aztecs. Its high protein content, distribution and amino acid composition suggests the presence of important peptides encrypted within the sequences... View more
Share - Bookmark